Coconut Curry with Prawns
This gorgeous fairly mild curry is made with homemade curry paste, which makes it so much easier (if you adjust the paste to your liking) to make the curry as hot or as mild as you like.
For 2 servings you will need;
3 – Green Chilli’s (seeded and roughly chopped)
1 – Chopped Lemon Grass Stalk
½ - Onion (chopped)
3 cloves – Garlic (chopped)
1 – Thumb sized Piece of Fresh Ginger (chopped)
1 teaspoon – Coriander Seeds
1 teaspoon – Mustard
¼ teaspoon – Ground cinnamon
15 Ml – Groundnut Oil
A pinch of salt
Method for the Curry Paste;
Put all the ingredients in a blender and blend to a paste.
For the Sauce;
150 Ml – coconut Milk
The Curry Paste
15 Ml – Fish Sauce
Pinch – Salt
1 teaspoon – Granulated Sugar
100 Gm – Raw King Prawns (peeled & deveined)
100 Gm – Cherry Tomatoes
Coriander Leaves to Garnish
Bring the coconut milk to the boil in a pan, add the curry paste mix well and simmer for 10 minutes.
Add the fish sauce, salt and sugar and simmer for another 5 minutes, taste to see if you need more seasoning.
Add the prawns and cherry tomatoes and simmer for 5 minutes until the prawns are pink and tender.
Garnish with coriander leaves and serve.
I've made this dish to suit my own personal taste, there are so many ways that you adapt this to your taste. For instance you can use more or less coconut milk, or thicken the sauce with a corn flour mix; it’s such a versatile dish.